Consumption of Synbiotic Bread Decreases Triacylglycerol and VLDL Levels While Increasing HDL Levels in Serum from Patients with Type-2 Diabetes

• Published in: Lipids 2014-07, Vol.49 (7), p.695-701
• Main Authors: Shakeri, Hossein, Hadaegh, Haleh, Abedi, Fatemeh, Tajabadi-Ebrahimi, Maryam, Mazroii, Navid, Ghandi, Yaser, Asemi, Zatollah
• Format: Article
• Language: English
• Subjects: Biomedical and Life Sciences; Blood; Bread; Diabetes Mellitus, Type 2 - blood; Diet; Double-Blind Method; Female; Humans; Life Sciences; Lipid profiles; Lipidology; Lipoproteins, HDL - blood; Lipoproteins, VLDL - blood; Male; Medical Biochemistry; Medicinal Chemistry; Microbial Genetics and Genomics; Middle Aged; Neurochemistry; Nutrition; Original Article; Probiotic; Synbiotic; Synbiotics; Triglycerides - blood; Type 2 diabetes mellitus
• ISSN: 0024-4201; 1558-9307; 1558-9307
• DOI: 10.1007/s11745-014-3901-z

To our knowledge, no reports are available indicating the favorable effects of synbiotic bread consumption on blood lipid profiles among patients with type 2 diabetes mellitus (T2DM). This study was conducted to evaluate the effects of the daily consumption of synbiotic bread on blood lipid profiles of patients with T2DM. This randomized double-blinded controlled clinical trial was performed with 78 diabetic patients, aged 35–70 years. After a 2-week run-in period, subjects were randomly assigned to consume either synbiotic ( n  = 26), probiotic ( n  = 26) or control bread ( n  = 26) for 8 weeks. The synbiotic bread contained viable and heat-resistant probiotic Lactobacillus sporogenes (1 × 10 8 CFU) and 0.07 g inulin (HPX) as prebiotic per 1 g. The probiotic bread contained L. sporogenes (1 × 10 8 CFU) per 1 g. Patients were asked to consume the synbiotic, probiotic and control breads three times a day in a 40 g package for a total of 120 g/day. Biochemical measurements including blood lipid profiles were conducted before and after 8 weeks of intervention. Consumption of the synbiotic bread, compared to the probiotic and control breads, led to a significant decrease in serum TAG ( P  = 0.005), VLDL-C ( P  = 0.005), TC/HDL-C ( P  = 0.002) and a significant increase in serum HDL-C levels ( P  = 0.01). No significant effect of synbiotic bread consumption on FPG, TC, LDL-C and non-HDL-C levels was seen compared to the probiotic and control breads ( P  > 0.05). Trial registry code: http://www.irct.ir IRCT201311215623N13.